Eaten less

Last night I made Eton Mess for the first time. 

After a minor op I've not been able to do any exercise for the last two weeks so am feeling a bit fatty boom booms to say the least. With this in mind I thought the main ingredient of double cream might just be a muffin top moment too far.

Everyone knows I love a good Greek, so step forwards Total 0% Greek yoghurt to kick the cream to the kerb. Did it work I hear you say? Hell yeah! Rich? Check. Creamy? Check. Still naughty? The meringues and booze say...Check! 

Here's what I did...

Smug Eton Mess

Ingredients (4-6 desserts)

8 pre-bought meringue nests (I got mine in ASDA)

1 large tub Total 0% Greek yoghurt

1 large tray of raspberries

1 small punnet of strawberries

1 tray of blueberries (optional but good for a bit of colour)

1 tbsp icing sugar

Splash of cherry brandy

How to make it

About half an hour to an hour before you intend to eat the pudding, grab about a third of each punnet of fruit  and put into a bowl with the cherry brandy and icing sugar. Using a fork, mash the fruit into a pulp and leave to mascerate (a new word I learned - mash/marinate I'm guessing). 

When you're ready to make the dessert, whip up the greek yoghurt with a spoon so it's nice and smooth. Fold into the mascerated fruit. 

Put 4 of the meringues into a bag and bash with a rolling pin until it's a mixture of breadcrumbs and small pieces. Pour this into the yoghurt and fold in. 

Spoon this into some nice dishes or glasses then crumble on the remaining meringues (allow one per person) so there are some bigger chunks to crunch on. 

Garnish with remaining fruit and, if you're feeling a bit cheffy, some mint leaves.

Afraid there are no photos this time. It was far too nice to stop for pictures!

Nx